Hotel Management

The book uses a human resources approach to cover the unique management and operational challenges in the front offices of today's hotels and lodging facilities. This Fifth Edition continues its emphasis on applying theory and management strategies, as well as providing updated material on select-service hotel front office operation. Learn More

Introduction to Management in the Hospitality Industry, 10th Edition gives readers the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. Learn More

Bartending For Dummies, 3rd Edition features 40 or more new recipes including the latest flavored rums and vodkas such as vanilla, melon, raspberry, and coconut, cordials such as Caravella Limoncello, Champagne drinks, expanded coverage Learn More

Manfred F. Ketterer Hospitality Management Instructor The Culinary Institute of America Wiley Professional Restaurateur Guides Food and Beverage Service Customer service is the key to a restaurants success and the most important factor in establishing your reputation. Learn More